Stone Fruit Salad

I’ve been keeping a mental list of the millions of things I love about summer. Besides the weather, happy people everywhere, and endless activities, one thing I have been appreciating lately is the changing availability of fruits and vegetables. After a long winter of squash and potatoes, a new fruit or vegetable comes into season each week during the summer! One week we have asparagus, the next I’m buying cherries by the bushel. It’s pretty neat and the limitless variety keeps me both inspired and eager to eat.

So here we are in stone fruit season with yet another salad. I mean, who cooks in the summer? Mostly I crave big bowls of lettuce simply dressed with olive oil and lemon juice, but every once in a while, I’ll get fancy and make my salad something special.

Now, I don’t usually eat salads with balsamic vinegar. Maybe it was over done in the early aughts, but I just do not care much for it. With stone fruits, however, this yogurt balsamic works perfectly over their acidic sweetness. Top it with sweet corn and jicama, and you have the perfect mid-summer salad.

Stone Fruit Salad with Sweet Corn, Jicama, and Yogurt-Balsamic

*Vary the amounts of each based on your preference. The dressing recipe yields a big batch; store leftover in the fridge if needed.